Spooktacular Ghostly Smores Cupcakes with Marshmallow Ghosts

Instructions:

1. Combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of each cupcake liner.
2. Bake graham cracker crusts in the preheated oven until golden brown.
3. Whisk together dry ingredients. In a separate bowl, combine wet ingredients. Gradually add wet ingredients to dry ingredients, mixing until just combined. Add boiling water and mix until smooth.
4. Fill cupcake liners about 2/3 full. Bake until a toothpick inserted into the center comes out clean.
5. Let cupcakes cool completely in the muffin tin before transferring to a wire rack.
6. Heat heavy cream in a saucepan. Pour over chopped chocolate and let stand for a minute. Stir until smooth and glossy. Let cool and thicken slightly.
7. Core each cupcake and fill with chocolate ganache.
8. Beat softened butter until smooth and creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream. Beat in vanilla extract.
9. Frost each cupcake with chocolate frosting using a piping bag or spatula.
10. Shape marshmallows into ghosts, or use store-bought marshmallows.
11. Place a marshmallow ghost on top of each frosted cupcake.
12. Lightly toast the marshmallow ghosts using a kitchen torch, until golden brown. Add chocolate chips for the ghost eyes.